Gelatin tester



A. D. BURKE GELATIN TESTER Filed Nov. 29. 1921 Oct. 16, 1923.

- determine the solidified state ot gelatin or "eats-mes he, 1e23,

fecture of'i'cefcreeml" V along with thesuger end ethe *efs'rimi n sue-Ks, Swil -minim se,eizneizoem.

ieeiiemii wi s 'ss. f

' r 5 -Applicetio1i filed not mime;29;"1921"serial satisfies. I

To OZZ- wfwm t may] concern} Be -1t;;;n0wn that I; iizw ini: 'D= BURnE, a icitizen of the Un ted States, residing "at Stillwet'er, in the county of: and'idtete of Oklahoma, hm'e invent-ed" certain new anduseful Improvements iii-Gelatin Testers, of which the following isespecification.

This invention relates to gelatin testers, and has pevticulei' retwence to s device Of this cha 'acter which willjeesilyend quickly other-binders used extensively in the menui Brick end other fancy ice ci eems' ere usually not consumed to'i soine time-fetter they are made; and Q -e" therefore unduly exposedto the danger ei'sotteningi oi ineltf ing., To overcome this. maniifecturei'sc have heenin the habit of usin,

7 For use in 'icelcreain gelatin is prepared for binders, chief among which is gelatin in one of thefollowin'g jwev be added to weteror mill: and.

second, it 1}; (hrectly diife'cttc the ice cream mix, 01 may be incorporated into the which iii-e all suhiected to the heat Ch p 71S;

of solidifying eiid'ebsorbing mois collected from the surrounding: ce cream up qualities.

jteurizetion end thusiitezidilv nziss into so lution." 7

When the ice cream; mix has been made t end cooledfdownrthe small part lesofgeletin dlstrlhutedthicughout ihzi-ve the powe i irev which and thus not only prevent the formation of ice crystals hut jgive theice cream greet resistance to melting:- and better standing Gelatin is tha'deofverious strengths sonic samples havinggreeter solidification powers I and stronger binding capacity than other samples. 7 Likewise testshavefheen made which ha ve determined that tho sev smnples' ot gela-tinwhich solidify the hardest after being dissolved in Water and allowed to iell are those gelatins most adaptable; as a rule, tO-use inice-cream'ineking.

7 It has heretofore been difficult to determine Wh iCh 'gelatins "are most adaptable -for use 1n ce c'reem'rneklng. as no quick, accurate,

and simplejmethod hes been irovidediot testing the solidification powers-of different grades of geletins to determine which grade is 'mostsatisfactorvfor use.

, It is, therefore, the primary ObJQCiZ ei: th s ious materials olved bv f heating to 1459Ffo'r 180 and-then added onstituents the cross piece 5,

:invention,"toapi ovidea' device for testing the SOllCilfiQtLtlOfIL qualities of gelatins iii order to esce'iwein'which gela'tins are lnost adaptable for use 1n ice c'ream making. I

* Ojthfif ,oh'jects and advantages of this ined cut in' the appended claims;

InthedEaWiHgS F iglll%:l. is a front elevation otthe device. is'eview one the lineEZ- Q Fig. 1:

- Fig; 3 is aview ontheline-g- 8; Fig. i

Positioned intermediate the hase l and upper end of a cylindrical vessely-Y, the

loweifend of which is ren' ovably E seated within retalning'element 8-,jsecuredto the hase'l. The vessel"? is provided'withe 1series of'firadueticns from 0 to 100 c. c zmd is of e type"coinmonlyknown in the art.

felv', sin allcpeni 7 h plungerlO, depending" fre'm a sliding weight 115: which latter may: be elevated" ihy means of inflexible chi d or thelike v which extends through en opening 13 in, thetob L i h F 2; isslidahle in channel orn ude hers land 15,extend1np; between the top 3 and The scale her -16is ing screws 18 bein employed to secure the scale bar in itsedpisted position.

I The'sCelehaflGis prcvided with a series i of greduaticns from O to 100 per cent, the I length of thescale onscele berlG, corresponding): to the length cfthegmduations on the vessel 7; endneer-its endsaid scale is provided with. an indicator V19.

-The-weight 11?, ehovepmentioned, is pi'o-i vided with'an indicatoY QO, which points l w irdthe scale 16. i

' The crosspiecejiis -avi-ovided with a rele- 9,1 which sh, lehly rc- 11; as more clearly shown-@in secured to channel ban 14 "and is fed'ustzihle Iveftical'l r thereon lov a i l i means of slat/s17 eteach end thereottcle np- 100 i' I i ,110", i The channel bar 15 is providedwith set screws 21 and 22; whichare IfQIIlOVfiLblY 'se- 'vent'ici will he egpeient in thecourse of the 1 j 'following description; taken in conjunction "with the accompanying "d1" wings, end the {particularfeetui esf of novelty Will he point sell cured thereto',.and serve as stops :to limit the elevation of the Weight 1 1, it being obvious that should itbe desired to elevate the Weight to the stop 22, the stop 21 rs renioved. V

For limitingthe downward movement of theweight ll, the portion of cross piece a,

between channel bars .14 and 15 will serve as a stop.

n use, the graduate 7 will be filled to the lOO c.c. mark with a solutionoi gelatin in a solid fied state, WllLCh gelatin be a gain; pleor" a largerquantity.

The scale 16 is then adjustech placing the I indicator 19 opposite the 100 cc. mark on the graduate. It is apparent thatoncethe scale 16 1 will not have to be "varied unless a graduate of nifierent size is used.

The setscrew or stop 21 is positioned above the zero mark on scale 16, as clearly shown'inFigure Lfand for accurate results, it has been found. neeessa y that this disfanee shallbe equal to the distance between the lower end of the plunger 10 andthe 1 th flexible element may then be released thus permitting the weight to drop, the plunger depending therefrom being forced into the gelatin in graduate? The depth that the plunger pierces the gelatin is indicatd upon the scale ,on bar 16 vand the operator of the device can ascertain at a glance whether the gelatin' possesses the necessary; qualities of solidification to be suitable for use in ice-cream making.

In the event that the gelatin does not 'possess'the requisite solidification, qualities has been adjusted so that the in dicator l9is oppos te the 100 cc mark on ;the {graduatathepositionfof the scale 16 ture.

%; I naraaoe su'liicientresistan-re to the plunger at). the .i-Veiglfi willlbe stopped 1n its descent by that portion oi' cross piece a,

l -,"ing between uprights lei andl5,

From the above description, it is obvious that an] op'eratorskilled in the art will be able to-judge ortest the comparative solidiiicat on qual t es of various grades of gelatins, asindicated on the scale bar 16.

it is helieved'that the operation of the device will beapparent from theabove description when taken in conjunction with the accompanying drawings, but lwdesi re it understoodL that various changesinthe form proportions ott e device may beinade withinthe'scope of *the appended claims, Without departing from the spirit of 'the invention.

'l lhatl claimisz p p 1. In a device for testing gelatin and the like, in combination a frame, agraduated gelatin container mounted therein and re movable; therefrom, a plu 'er anounted above said container and adaptedivhen released from a predetermined raised position to fall freely Within certain limits, anadjustable scale bar mounted on said frame and cooperating with pointer [carried by saidplunger for indie ...',n c' the degree of:

penetration of said plunger in said gelatin W en dropped from the raised position.

21 In a dev ce for testing the degree of sol dification of gelatin and the like, in conihination. a graduated gelatin con iner. a;.

scale bar mounted above said container and similarly raduated, mar-ii 11y operable plunger adapted tor vertical movement intoi said container, means for limiting th upward .movement i or" said plunger isahl means being so positioned. that the distance between id means andith'e upperniost gradiia n of the scale bar substantially equal to the di, nce hetween the lower end of sa of the gelatin in s d containon ivher 2y, when the plunger dropped from the pr c deterinin-ed upper limit the graduations on thescale bar indicatethe depth towhich the plunger has penetrated the gelatin.

In testimony whereof I aliix signaaarnun n. anni n1 plunger and. the level 

